Braised Short Rib French Onion Soup

Ingredients:

* 12 Spanish onions (also mixed in 3 few regular yellow ones)

* Roughly 10 cups of beef broth

* 3-4 tablespoons-ish of better than bouillon- beef

* Roughly 1/2 cup reduced sodium soy sauce

* Roughly 1/2 cup sherry cooking wine, split in two portions

* 2 lbs-ish beef (I used 4 pieces of short rib and some frozen stew meat)

* Thyme, pepper, salt all to taste

* 2 tsp-ish brown sugar

* Olive oil

* 4 cloves garlic

* 1 tbsp-ish of tomato paste

Instructions:

Step 1: Caramelizing onions. (Takes 4-5 hours).

Slice onions to your preference of thickness.

Using a large simmering pot, drizzle onions generously with olive oil.

You can also use half butter, half oil. Bring pot to a medium/low simmer.

Continue simmering for around 5 hours- be sure to stir occasionally to avoid burnt spots.

There should be some liquid at all times, small spoonfuls as needed.

Step 2: Braised beef broth

In another soup pot, add a few tablespoons of olive oil (or avocado oil) and turn the heat on high.

While the pot and oil heat up, use a paper towel to pat the beef dry.

Season with some salt and pepper and place beef into pot.

We want to brown the beef a few minutes per side, so make sure you don’t crowd your entire pot.

Once all sides are browned, deglaze the pot with roughly 1/4 cup of sherry.

Then add the tomato paste and stir.

After 1 minute, add the broth and beef back into the pot.

Add in garlic clove.

Cover, and bring pot to a low simmer.

It should simmer about 4 hours, or whenever the meat becomes tender and falls off the bone.

Skim off any scum that floats to the top.

Add the soy sauce to desired taste (you shouldn’t really need to add salt to the broth).

Step 3:

Once the beef starts falling off the bone, pick out the beef chunks and shred.

Don’t add the beef broth back in just yet.

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Step 4:

Once the onions are are caramelized (should look jammy in consistency and a lighter brown in color), go ahead and turn the heat on high.

Make sure you’re stirring consistently to avoid burnt spots.

Add the other 1/4-ish cup of sherry wine to deglaze.

Let the alcohol cook off for a few minutes while stirring.

Step 5:

Using a mesh strainer, strain the broth into the caramelized onion pot (the idea is to get the garlic and the small chunks of fat out, unless you prefer that stuff).

Add the shredder beef into the pot.

Simmer for 15 minutes on medium heat.

Season with thyme and pepper to your liking…..This will also be the time to add more soy sauce or brown sugar if you think that the soup needs more flavor.

-I also made croutons with a baguette for this soup. If you want to do that, simple make an olive oil mixture with your favorite seasonings and brush the mixture onto the croutons lightly. Heat the oven to 350 F and place the croutons on a baking sheet lined with parchment. Bake the croutons for 15-30 minutes, depending on the size of your croutons (mine were larger since I quartered all the baguette slices). Be sure to flip them halfway through baking.

-When you’re preparing to serve, fill an oven-proof bowl with a few scoops of soup and throw some croutons on top. Then throw some slices of provolone (or whatever cheese your want) on top. Broil until the cheese is bubbly and golden.

Bon appetite !!

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of onions for the Braised Short Rib French Onion Soup?

While Spanish onions are recommended, you can use a mix of regular yellow onions or other sweet onion varieties for a slightly different flavor.

Can I substitute the beef broth with chicken or vegetable broth?

While beef broth enhances the richness, you can use chicken or vegetable broth for a lighter version, though it will alter the flavor profile.

Is there a substitute for sherry cooking wine?

Dry white wine can be used as a substitute for sherry cooking wine in this recipe.

Can I use a slow cooker for braising the beef?

Yes, you can brown the beef in a pan and transfer it to a slow cooker with the remaining ingredients to braise on low for several hours.

How can I speed up the caramelizing process for onions?

You can add a pinch of baking soda to the onions while caramelizing to expedite the process, but be cautious as it can affect the flavor.

Can I use frozen stew meat instead of short ribs for the beef?

Yes, you can use frozen stew meat, but ensure it’s fully thawed before browning to achieve a proper sear.

Is it necessary to strain the broth before adding it to the caramelized onions?

Straining removes garlic and fat chunks, providing a smoother texture, but if you prefer them in the soup, you can skip this step.

Can I prepare the Braised Short Rib French Onion Soup in advance?

Yes, the flavors often improve when left to meld, so you can prepare it ahead and reheat before serving.

What type of cheese can I use for the crouton topping?

Provolone is recommended, but you can use Swiss, Gruyère, or any melting cheese of your choice.

Can I freeze the Braised Short Rib French Onion Soup?

Yes, you can freeze the soup without the crouton and cheese topping.

Reheat on the stove and add fresh toppings when serving.